Janet, what a story and what a test of tact that must have been. Ann, I love shortbread. If anyone wants to start a fan club, I'm there. I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets. BUTTER-TOFFEE CRUNCH SHORTBREAD Makes 50 3-inch fingers "Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half." 2-1/3 cups all-purpose flour 2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable 1/2 teaspoon salt 1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature 6 tablespoons fruit sugar or superfine sugar 6 tablespoons tightly packed light brown sugar 3/4 cup miniature butterscotch chips 2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets) Additional unsalted butter for greasing pan Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside. In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long. Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch. The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread. Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours. I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays. Carol

I usually start making cookie dough now and then freeze it until a few days before I bake when I remove it from the freezer and place it in the fridge to thaw. I wrap each dough in wax paper, then place it in a zip lock freezer bag. You can place more than one in a bag and label each dough. I've kept them frozen for several months before baking them and they turned out fine. I don't recommend that for special occasions, but for your own use they should be fine. I included a note in the recipe that I don't put in the freezer; they might be OK, we just haven't tried it with that particular cookie. Basically, butter-based cookie recipes do well in the freezer. Cranberry Lemon Cookies A wonderful cookie I discovered at Gail's Recipe Swap. It is now one of the "must have" cookies in our family at Christmas time. They freeze well, but you should thaw them before you frost them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. *********************************************** Walnut Acorn Cookies Hubby remembers his mom making these cookies when he was a kid in Ohio, and it remains as one of the "must have" Christmas cookies in his family. * 1 C melted butter * 3/4 C brown sugar, firmly packed * 1 C finely chopped walnuts (chop first, then measure 1 cup) * 1 tsp. vanilla * 2-3/4 C sifted all-purpose flour * 1/2 tsp. baking powder * 1 C (6 oz.) semi-sweet chocolate chips Stir together melted butter, brown sugar, 3/4 C walnuts and vanilla. Sift flour with baking powder and stir into butter mixture; blend well. [At this point, I let it cool then wrap it in waxed paper and then a freezer bag and keep in the fridge until ready to bake. Let come to room temperature before forming into cookies.] Shape cookies by pressing dough firmly into a teaspoon (not a measuring spoon), slightly mounding the dough to form the shape of an acorn. Be sure the dough is firmly formed on the spoon. Bake on ungreased cookie sheet in 375F oven about 13 minutes, until light golden brown. Cool. Meanwhile, melt chocolate over warm water in double boiler. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers. Makes 4-5 dozen cookies. **************************************************** Mexican Wedding Cakes A tender, buttery cookie rolled in powdered sugar. * 1 C softened butter * 1/4 C confectioner's (powdered) sugar * 1/8 tsp. salt * 2 tsp. vanilla * 2 C sifted flour * 1 C chopped pecans or toasted almonds Cream butter and sugar until fluffy. Add salt, vanilla, flour and nuts; blend well. Shape into roll, 1-1/2" in diameter. Wrap in wax paper and chill. Slice in 1/4" slices and shape. Place on ungreased cookie sheet, bake in 400F oven 6-8 minutes for slices, 8-10 minutes for balls. Roll in confectioner's sugar while still warm. ************************************************* Happy baking! :-) Jen

Very tried & true: STRAWBERRY NUT BREAD (2 loaves) 3 cups flour 1 tsp bakind soda 1 TBL cinnamon 2 cups sugar 3 eggs, beaten 1 1/2 tsp vanilla 1 cup vegetable oil Grated zest of 1 lemon 3 cups chopped strawberries 3/4 cup chopped pecans Preheat oven to 350°. Grease & flour two 9" loaf pans. In a large bowl, combine the flour & baking soda & stir until the soda is well distributed. Add the cinnamon & sugar. Mix well. In a separate bowl, combine the eggs, vanilla, oil & lemon zest. Spoon the strawberries into the liquid ingredients & stir gently to coat them. Add this mixture in batches to the dry ingredients, incorporating by hand. Fold in the nuts. Pour the batter into the prepared pans & bake 1 hour or until a toothpick inserted near the center comes out clean. Allow loaves to cool in the pan for 5 minutes, then turn out onto a rack. Do not slice until ready to serve.~~ Delicisous Decisions APRICOT WALNUT TEA BREAD ( 1 loaf) 1 cup dried apricots 1 1/2 cups boiling water 2 1/2 cups flour 1 TBL baking powder 1/2 tsp salt 1 egg 1 tsp vanilla 1 cup sugar 1/2 cup vegetable oil 1 cup coarsely chopped walnuts Preheat oven to 350°. Grease a 9" loaf pan. Cut the apricots into small pieces & place in a bowl. Add the boiling water; set aside to cool. Sift the flour, baking powder & salt & set aside. In a large bowl, combine the egg, vanilla, sugar & oil; beat until blended. Gradually add the apricot mixture, beating constantly. Add the flour mixture & beat until smooth. Stir in the nuts. Scrape the dough into the prepared pan. Bake 1 hour. Let the bread cool in the pan for 10 minutes, then loosen with spatulas & transfer to a rack. Cool. Wrap in foil & store in the refrigerator at least 12 hours before serving.~~ A Bountiful Arbor You might like this one also: HONEY BREAD (2 loaves) 3 1/2 cups flour 1 1/4 cups firmly packed brown sugar 1 TBL baking powder 1 tsp baking soda 1 tsp salt tsp cinnamon 1 tsp ground allspice 1 tsp ground cloves 1/2 tsp nutmeg 4 eggs 1 1/2 cups honey 4 TBL butter, melted 1 cup black coffee 1 cup chopped pecans 1 cup raisins (I leave these out) Preheat oven to 350°. Grease & flour two 9" loaf pans. In a large bowl combine the flour, brown sugar, baking powder, soda, salt, cinnamon, allspice, cloves & nutmeg. Stir with a whisk until well mixed. In a separate bowl, beat together the eggs, honey, butter & coffee. Blend the wet ingredients into the dry, stirring just until mixed. Fold in the nuts & raisins. Pour the batter into the prepared pans & bake 1 hour. Cool in the pans for 10-15 minutes then turn out onto a rack.~~ Celebrate Miami BLUEBERRY LEMON BREAD ( 1 loaf) 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 6 TBL butter 1 1/2 cups sugar 2 eggs 2 TBL lemon zest 1/2 cup whole milk 1 1/2 cups blueberries Glaze: 1/3 cups guar 3 TBL fresh lemon juice Preheat oven to 325°. Butter & flour an 8 1/2x4 1/2" loaf pan. Combine the flour, baking powder & salt & set aside. In another bowl, cream the butter & 1 1/2 cups sugar until fluffy. Add the eggs; beat well. Add the lemon zest. Add the dry ingredients alternating with the milk. Fold in the blueberries. Pour into the prepared loaf pan & bake for about 1 hour & 15 minutes or until golden brown. For the glaze: Mix the sugar & lemon juice in a saucepan & bring to a boil. Poke holes in the bread with a toothpick & pour the glaze over the bread. Cool for 30 minutes.~~Maine Ingredients

At present I'm working toward going part time this summer. I may not go full time until I retire from my "day" job. Cooking and sewing have been my favorite activities for many years. As a teen, I did alot more sewing than cooking. As a stay-at-home mom I did more cooking than sewing. As a single mom, I had to make time for both and work in a little gardening all while working outside the home full time and being a full time mom to my sons. I believe deeply that families should sit down together for meals as much as possible. I hope I can help today's families do that more often. Thanks for the encouragement.....stay tuned....